Characteristics of bacterial community during the pile fermentation of Pu-erh tea in a five-ton batch of Pu-erh tea commercial production process
Research Square (Research Square)(2022)
摘要
Abstract The purpose of this investigation was to study the bacterial community and the dominant bacterial species in the fermentation process of Pu-erh tea. Bacteria were isolated under different temperature, humidity and acidity conditions according to the actual pile-fermentation characteristics. The 16S rRNA gene analysis results revealed that these bacteria could be classified as 27 species. Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) profile showed that Klebsiella pneumoniae, Enterobacter turicensis, Lactobacillus plantarum, and Enterobacter aerogenes presented as dominant species. The number of these four dominant bacteria reached 108, 108, 105 and 107 copies/g dry tea, respectively, at the initial stage detected by real-time quantitative PCR (q-PCR), and all decreased during the process of pile fermentation. The knowledge will enable industrial selection, maintenance and growth of starter culture for high quality Pu-erh tea.
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关键词
pile fermentation,tea,bacterial community,pu-erh,five-ton
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